Method for improving flavored substances of rum
The invention relates to the technical field of wine preparation, in particular to a method for improving flavored substances of rum. The method comprises the following steps of performing fermentation with molasses, performing distillation twice, performing ageing, performing blending, performing f...
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| creator | ZHANG ZHENYUE ZENG WENSHENG ZHOU KAIFA HUANG GUANGNONG ZHOU YAN |
| description | The invention relates to the technical field of wine preparation, in particular to a method for improving flavored substances of rum. The method comprises the following steps of performing fermentation with molasses, performing distillation twice, performing ageing, performing blending, performing filtering, performing filling, and performing packing. The step of performing fermentation with molasses lies in that two or more kinds of yeast are used for jointed fermentation in acid environment until the alcohol content is 8-11% (V/V). The rum prepared by the method is rich in wine body fragrance, and smooth in mouth feel, and has unique fragrance and prominent flavor. Through multi-yeast fermentation, the diversity of ester substances is increased. The rum body is rich in rum fragrance, sothat the rum body is rich and mellow, low in irritation, high in content of esters, soft in mouth feel, and low in content of fusel oil. Through combination of fermentation with an oak barrel, the quality of the rum is improv |
| format | Patent |
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The method comprises the following steps of performing fermentation with molasses, performing distillation twice, performing ageing, performing blending, performing filtering, performing filling, and performing packing. The step of performing fermentation with molasses lies in that two or more kinds of yeast are used for jointed fermentation in acid environment until the alcohol content is 8-11% (V/V). The rum prepared by the method is rich in wine body fragrance, and smooth in mouth feel, and has unique fragrance and prominent flavor. Through multi-yeast fermentation, the diversity of ester substances is increased. The rum body is rich in rum fragrance, sothat the rum body is rich and mellow, low in irritation, high in content of esters, soft in mouth feel, and low in content of fusel oil. 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The method comprises the following steps of performing fermentation with molasses, performing distillation twice, performing ageing, performing blending, performing filtering, performing filling, and performing packing. The step of performing fermentation with molasses lies in that two or more kinds of yeast are used for jointed fermentation in acid environment until the alcohol content is 8-11% (V/V). The rum prepared by the method is rich in wine body fragrance, and smooth in mouth feel, and has unique fragrance and prominent flavor. Through multi-yeast fermentation, the diversity of ester substances is increased. The rum body is rich in rum fragrance, sothat the rum body is rich and mellow, low in irritation, high in content of esters, soft in mouth feel, and low in content of fusel oil. 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The method comprises the following steps of performing fermentation with molasses, performing distillation twice, performing ageing, performing blending, performing filtering, performing filling, and performing packing. The step of performing fermentation with molasses lies in that two or more kinds of yeast are used for jointed fermentation in acid environment until the alcohol content is 8-11% (V/V). The rum prepared by the method is rich in wine body fragrance, and smooth in mouth feel, and has unique fragrance and prominent flavor. Through multi-yeast fermentation, the diversity of ester substances is increased. The rum body is rich in rum fragrance, sothat the rum body is rich and mellow, low in irritation, high in content of esters, soft in mouth feel, and low in content of fusel oil. Through combination of fermentation with an oak barrel, the quality of the rum is improv</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | AGEING BEER BIOCHEMISTRY CHEMISTRY CLARIFICATION ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PASTEURISATION PREPARATION THEREOF PRESERVATION PROCESSES USING MICROORGANISMS PURIFICATION SPIRITS STERILISATION VINEGAR WINE |
| title | Method for improving flavored substances of rum |
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